지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.7
- 수록면
- 371 - 380 (10page)
- DOI
- 10.11002/kjfp.2019.26.4.371
이용수
초록· 키워드
오류제보하기
In this study, the influence of chitosan coating and packaging materials on the quality characteristics of fresh-cut cucumber during storage was examined. Fresh cucumber was cut into 10 mm thick slices and then coated with chitosan through immersion in 1% and 2% chitosan solutions while control samples (uncoated) were immersed in distilled water. Coated and uncoated fresh-cut samples were packaged in three different materials: 60 μm low-density polyethylene (LDPE) film, polypropylene tray with 65 μm casted polypropylene (CPP) film and 110 μm composite polyamide-polyethylene (PAPE) film, and then sealed and stored at 5℃ for 12 days. During this storage period, the gas composition, visual quality, weight loss, firmness, total soluble solids, pH, color, and microbial quality of the samples were evaluated periodically. The fresh-cut samples coated with chitosan recorded better quality characteristics compared to those of uncoated samples. This result confirmed the significance of chitosan coating for preserving the quality of fresh-cut fruits. The samples stored in LDPE and CPP packaging materials without chitosan coating showed a decline in quality, while PAPE enhanced the barrier properties of chitosan coating and consequently improved the quality of fresh-cut cucumber during its storage. At the end of the storage period, 2% chitosan-coated and PAPE-packaged fresh-cut cucumber samples showed the best quality characteristics. Hence, we recommend the combined application of chitosan coating with PAPE package for better preserving the quality of fresh-cut cucumber.
목차
Abstract
Introduction
Materials and Methods
Results and discussion
Conclusion
References
참고문헌 (54)
참고문헌 신청
Adamicki F / 1985 / Effect of storage and wrapping on the keeping quality of cucumber fruits / Acta Hortic 156:269~272
Coppens d’Eeckenbrugge G / 2003 / The pineapple: botany, production and uses / CABI Pub :13~32
Rocculi P / 2009 / Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple / Postharvest Biol Technol 51:371~377
Soliva-Fortuny RC / 2003 / New advances in extending the shelf-life of fresh-cut fruits : a review / Trends Food Sci Technol 14:341~353
Rojas-Grau MA / 2007 / Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples / Food Hydrocolloids 21:118~127
Coppens d’Eeckenbrugge G / 2003 / The pineapple: botany, production and uses / CABI Pub :13~32
Rocculi P / 2009 / Effect of 1-MCP treatment and N2O MAP on physiological and quality changes of fresh-cut pineapple / Postharvest Biol Technol 51:371~377
Soliva-Fortuny RC / 2003 / New advances in extending the shelf-life of fresh-cut fruits : a review / Trends Food Sci Technol 14:341~353
Rojas-Grau MA / 2007 / Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples / Food Hydrocolloids 21:118~127
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UCI(KEPA) : I410-ECN-0101-2019-059-000954256